Tom yum kung soup
6 servings
15 minutes
The main dish of Thai cuisine and one of the most important hits of world gastronomy. An outstanding combination of sourness and pepper, satiety and lightness.
Calories293.3kcal
Proteins26.6grams
Fats12.5grams
Carbohydrates17.6grams
Tom yum paste
100
g
Lemon
2
pc
Fish sauce
20
ml
Sugar
50
g
Lemongrass
2
tbsp
Ginger
30
g
Peeled shrimp
500
g
Button mushrooms
200
g
Coconut milk
200
ml
Cilantro
50
g
Chili pepper
1
pc
1
Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons dried or two stalks fresh) to the chicken broth and boil for five minutes.
- Ginger: 30 g
- Kaffir lime leaves: 4 pieces
- Lemongrass: 2 tablespoons
- Chicken broth: 2 l
2
Add the pepper paste, stir the broth, and cook for another two minutes.
- Tom yum paste: 100 g
3
Then add fish sauce, sugar, after two minutes add shrimp, sliced mushrooms, chili pepper cut into rings, and coconut milk.
- Fish sauce: 20 ml
- Sugar: 50 g
- Peeled shrimp: 500 g
- Button mushrooms: 200 g
- Chili pepper: 1 piece
- Coconut milk: 200 ml
4
Bring to a boil, add the juice of two lemons, stir in coarsely chopped cilantro, wait for the soup to boil again, and remove from heat.
- Lemon: 2 pieces
- Cilantro: 50 g
